2pandan leavesknotted or 1 teaspoon pure vanilla extract
Instructions
Place the sugar, water and pandan leaves in a large pot and bring to a simmer. If using vanilla extract instead, do not add it yet.
Add the bananas, stir and bring to a boil. Simmer (low to medium-low heat) for 15-20 minutes or until your desired softness is reached (I like mine a little mushy so I did 20 mins). Add vanilla extract during the last minute of cooking.
Transfer to a lidded container and refrigerate until ready to use. Best ways to use it in Halo-halo, Saging con Yelo or as an Ice Cream topping.
Notes
*Saba bananas (variety used in the Philippines mainly for cooking) are typically used but plantains are comparable in both texture and taste. I like mixing overripe and some perfectly ripe ones for a texture contrast.